My Great, Great Aunt used to make a delicious sago pudding with lemon and golden syrup and butter, topped off with a dollop of lightly whipped cream and it used to rock my world back in the day. Then I got all fat conscious and didn’t eat stuff like that and then I discovered good fats are actually necessary for your health and chia seeds are little power houses of energy and fibrey goodness, so I came up with this pseudo sago paleo pudding (try saying that five times fast!).
I know it really doesn’t sound very sexy, but give it a go. I don’t usually eat this as a traditional ‘after dinner’ pudding, I find a couple of spoons of this is great as an afternoon tea option, it’s filling and will keep you going easily till dinner. I know some people also eat it for breakfast.
INGREDIENTS (Makes 5 serves)
6 Tablespoons of chia seeds, black, white, doesn’t matter
1 can of coconut milk
Equal amount of water, just fill up the empty coconut milk can
1 teaspoon of cinnamon
Grated zest from 1 organic lemon
1 Cup of chopped prunes (no pits!)
1 Tablespoon of raw cacao powder
½ cup chopped walnuts to serve
Roll your sleeves up. Ok, that’s the hard part. Now mix everything except the walnuts together in a big bowl until well mixed. It will be sloppy, but don’t worry about that at this stage. Place a large plate over the top and put in the fridge, preferably overnight but for at least a couple of hours if you can’t make that. When you investigate it again after its resting time you’ll find that it’s thicken up considerably and now has a silky texture to the spoon, but a crunchy pop to the teeth.
Sprinkle the chopped walnuts over and enjoy. If you like things a little sweeter try drizzling over some pure maple syrup.